![]() For extra veggie power, skip the grain, and swap in cauliflower rice or broccoli rice. Replace the rice with quinoa, farro, or couscous. For extra crunch, you could even use roasted chickpeas! Try edamame, lentils, black beans (or any kind of beans), or top your grain bowls with cubes of crispy tofu or tempeh. In the summer, grilled veggies would be great here too! Steam or sauté the kale instead of leaving it raw, steam or roast the carrots, or boil the sweet potatoes. You could also try cooking them in different ways. Roasted Brussels sprouts, roasted broccoli, cauliflower, asparagus, or beets would all be great. Replace the sweet potato with roasted butternut squash or regular potatoes, or try a different kind of roasted veggie. Here are a few of my favorite variations: ![]() I love this recipe as written, but feel free to customize your buddha bowl. Find my best meal prep tips here and more of my favorite healthy lunch recipes here! These components all keep nicely in the fridge if you want to meal prep this recipe for lunch during the week. A pickled vegetable – Sauerkraut! I love Bubbies.A grain – I used brown rice, but if you don’t have any on hand, feel free to substitute white rice.A legume – I chose my go-to plant-based protein: chickpeas!.Raw vegetables – Watermelon radish, rainbow carrots, and red cabbage give this buddha bowl recipe a huge pop of color!.Cooked vegetables – Roasted sweet potatoes were my pick.And if you have leftovers, you’re in luck! This colorful sauce tastes great on everything. It’s my favorite type of creamy sauce in that it doesn’t require a blender, so you can stir it together in no time. A delicious sauce – I made a vibrant turmeric tahini sauce.To make a homemade version of a Caza de Luz macro bowl, I used one item from each of these categories: Since I can’t visit Casa de Luz regularly now that we live in Chicago, I used their basic template to build my own buddha bowl recipe. It may sound limiting, but I’ve honestly had some of the best sauce and vegetable pairings of my life there. It would always be some type of buddha bowl, with a grain, a legume, blanched leafy greens, steamed vegetables, a pickled vegetable, and a delicious sauce. Instead of having a fixed menu, Casa de Luz offered one rotating meal per day. When we lived in Austin, I headed to a macrobiotic restaurant called Casa de Luz whenever I needed a bit of a recharge. According to a 2017 Epicurious article by Katherine Sacks, the name could come from how Buddha collected alms, using a large bowl to gather small bits of food that the residents of whatever village he was staying in could afford to share.īefore we started calling these colorful bowls “Buddha Bowls,” I knew them as macro bowls. Where did the name ‘Buddha Bowl’ come from, anyway? If you’ve been on Instagram in the last 5 years, chances are you’ve seen these colorful bowls, packed with plant-based goodness like grains, legumes, steamed and raw veggies, and flavorful sauces.
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